Plant-Based Tuna Crudo

Preparation

1. Slice tuna filet at a diagonal, into two pieces. Continue slicing at the newly cut diagonals, to create thin, sashimi-like cuts.
2. Thinly slice radish and soak radishes in cold water to soften the pungent taste and help them curl.
3. Zest and juice lemon and lime. Save the zest and juice for later.
4. Thinly slice green onion and keep cold until plating.
5. Thoroughly dry and press liquid out of sliced lotus root. Coat with rice flour and deep fry to make lotus root chips. Season chips with salt and pepper.
6. Halve an avocado and brush with olive oil. Grill on pan to create char. Once grilled avocado has cooled, mash together with lemon and lime juice, olive oil, and sugar, until there are no chunks, and the mash is an even consistency.
7. Spread the avocado puree, lay down tuna sashimi pieces, and accompany each slice with radishes and lotus root chips. Garnish the dish with thinly sliced green onion and a sprinkle of sea salt. Serve immediately.